"Cheap meat Cheap meat is a term used to describe relatively inexpensive meat (e.g. fatty cuts of lamb or mutton) or to indicate that the consumer price of meat does not include the overall costs of industrial meat production. The term cheap meat is then either related to subsidies, to hidden costs or to non-material costs (""moral cost"") of meat production. Non-material costs can be related to issues such as animal welfare (e.g. treatment of animals, over-breeding). The term is used by critics of the meat industry. The meat industry is subsidized with billions of dollars by governments who support"
"Karelian hot pot The Karelian hot pot (British) or Karelian stew (US) (""karjalanpaisti"" in Finnish) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties (""karjalanpiirakat""), it is the most widely recognised Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti. In similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of"
"Hot pot Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Traditional hot pot derives from Chongqing and Sichuan. The original time is the end of Ming Dynasty and the beginning of Qing Dynasty. At"
"juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank's alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal. Smoked shoulder is an exceptionally"
"stew' (""uunipaisti""). The term Karelian hot pot can be used to refer to nearly any food that contains meat and that is prepared in this traditional Karelian fashion. Due to the scarceness of meat in the past, the hot pot was traditionally only prepared for festive occasions. As meat became more readily available during the 20th century, the dish became a common, everyday food throughout Finland. Karelian hot pot The Karelian hot pot (British) or Karelian stew (US) (""karjalanpaisti"" in Finnish) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of"
"a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat (referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province. In Japan, hot pot dishes are called ""nabemono"". There are dozens of varieties of hot pots, and each hot pot has a distinguished flavor and style. ""Sukiyaki"" is one of the most popular"
"is a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. The stewed vegetables are served whole, unlike the Dutch hutspot, in which they are served mashed. The hochepot was formerly a meal with meat, chestnuts and turnips cooked with stock in a clay pot. Nowadays, it is cooked with different kinds of meat: beef ribs, shoulder or neck of mutton, veal chest or veal collar, salted pork, pig's ears and pig's trotter and sausages. They simmer in a pot with winter vegetables: carrots, parsnips, onions, leeks, celery, potatoes and herbs. It is an old recipe from"
"hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney. One of the most famous variations is the Chongqing hot pot (Chongching) ""má là"" ( – ""numb and spicy"") hot pot, to which Sichuan pepper ( ""huā jiāo"" ""flower pepper""; also known as ""prickly ash"") is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences"
"basements of the first Minnesota churches."" According to Howard Mohr, author of ""How to Talk Minnesotan"", ""A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers."" The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In years past, a pasta was the most frequently used starch, but tater tots and local wild rice have become very popular as well. Hotdishes are filling, convenient, and easy to make. They are well-suited for family reunions, funerals, church"
"Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dog ingredients contain sodium, saturated fat and , which when consumed in excess have been linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content. Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation."
"Guyanese pepperpot Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers. Beef, pork, and mutton are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with a dense Guyanese-style homemade or home-style bread, rice, or roti. This dish is usually reserved"
"Pot roast Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy. In North America, where"
"Hotdish A hotdish is a casserole which typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers. The history of the hotdish goes back to when ""budget-minded farm wives needed to feed their own families, as well as congregations in the"
"the five band members. Hotdish A hotdish is a casserole which typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers. The history of the hotdish goes back to when ""budget-minded farm wives needed to feed their own families, as well"
"such as broccoli, carrots, shallots, gingers, pechay, kangkong leaves and spices and some slices of hard-boiled eggs on top and is usually served piping hot and is to be accompanied by other Filipino Dimsum Favorites and drinks. Hot pot Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings,"
"lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions. ""Má là huǒ guō"" could be used to distinguish from simply ""huǒ guō"" in cases when people refer to the ""Northern Style Hot Pot"" in China. Instant-boiled mutton () could be viewed as representative of this kind of food, which does not focus on the soup base. Sichuan also has a number of dry hot pots such as ""Malaxiangguo"" which are similar"
"Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ""choucroute"" is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ""hochepot""). It is similar to ""garbure"" and ""pot-au-feu"". The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef,"
"Instant-boiled mutton Instant-boiled mutton () is a Chinese hot pot dish. Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also eaten in restaurants. Mutton slice often uses different cut from the back (eg. shangnao, sancha, etc.) and rear legs (eg. modang). The tail of the lamb is used to prepare the soup base. Instant-boiled mutton dates back to the Yuan Dynasty. At one point during a"
"humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called ""yuanyang huoguo"" () is notable for splitting the pot into two sides – a spicy one and a mild one. One of the classic dishes in Hunan cuisine served in restaurants and at home is farmer pepper fried pork. It is made with several common ingredients:"
"and simmering the mixture over low heat for an extended period of time. It is often done in a cast iron pot or dutch oven, so the heat can be evenly applied and distributed. A large variety of meats are ""smothered"" in South Louisiana cuisine, including both domestic animals and wild game. Domestic animals cooked in this fashion include chicken, domestic duck, pork, beef (including such organs as the liver), and domestic rabbit. Wild game commonly cooked in this fashion include squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison. Originally a dish made from cheap cuts of"
"and sprinkled with pine nut powder, and occasionally cooked with bamboo shoots, baby octopus and oysters. ""Jeongol"" usually contains sliced beef or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a ""jeongolteul"" (전골틀, pot used for cooking ""jeongol""). They may also include ""mandu"" (dumplings). Some ""jeongol"" are spicy, containing added ""gochujang"" or chili pepper powder, although these ingredients may be omitted. The variety of broth used varies according to the type of ""jeongol"" being prepared. Jeongol Jeongol is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a"
"Two well-known Sichuan chefs are Chen Kenmin and his son Chen Kenichi, who was Iron Chef Chinese on the Japanese television series ""Iron Chef"". Another famous Sichuan cuisine is hotpot. Hot pot is a Chinese soup containing a variety of East Asian foodstuffs and ingredients, prepared with a simmering pot of soup stock at the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with"
"Dry pot chicken Dry pot chicken, also referred as hot pot chicken, 鸡爆 - jī bào or 干锅鸡 - gān guō jī, is a dish served as a dry hot pot, cooked with chili pepper, garlic and chicken, by fast frying the chicken in oil. Dry pot chicken is but one type of hot pot dish. The seasoning, ingredients and cooking methods are similar to the more common ""wet"" hot pots, but dry hot pots do not have the soup base. There are two main theories regarding the origins of dry pot chicken. Dry hot pot dishes began to spread"
"Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called ""grillspett"". In the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The ""grill"" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as ""broiling"" in North America. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1970s and"
"the meat before wrapping. Mixiote A misiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor. Diced nopales"
"of cooking chops is to grill them outdoor over open fire coals, called ""braaiing"". In Great Britain, the idea of a chop comes from the 17th century, when London chophouses started cooking individual portions of meat. Meat chop A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not"
"Lancashire cheese, are often served as an accompaniment. It is often thought that the ""hot pot"" referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling. Sir Kenelm Digby's 1677 ""The Closet Opened"" contains a recipe for the ""Queen Mothers Hotchpot of Mutton"". Similarly, ""Mrs Beeton's Cookery Book"" contains a recipe for ""Hotch Potch"", calling for neck of mutton, onion, carrot, peas, cauliflower and lettuce. Lancashire hotpot Lancashire hotpot is a stew originating from Lancashire in"
"hot pot dishes among the Japanese, and undoubtedly the most well-known Japanese hot pot overseas, particularly in English-speaking parts of the world. ""Sukiyaki"" hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. ""Shabu-shabu"" is another popular hot pot in Japan. ""Shabu-shabu"" hot pot is prepared by submerging a very thin slice of meat or a piece of"
"the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as"
"Meat chop A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term ""chop"" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib cutlet. Chops are generally cut from pork, lamb, veal, or"
"beef or more rarely, diced pork or even turkey. It can also use leftover meat or processed meat like corned beef. It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part. The stock is saved for later. Garlic and onions are then sautéed in butter briefly, before the stock is re-added and brought to a boil. Various finely diced vegetables are added and allowed to soften. The most commonly used are carrots and celery. Roughly chopped cabbage, another common ingredient, is added just before the dish is completely cooked. Some variants may"
"Mixiote A misiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor. Diced nopales are often included with"
"believed. Now this custom is out of practise, since less lard is used. Cook fleshy pig bones in water about 30 minutes. Then add grated sour turnips, spices and let simmer. Add millet groats when turnips turn tender. When millet is cooked, make bright roux with chopped onions and red pepper powder. Add cold water and roux into millet. Bujta repa Bujta repa (sour turnip hot pot or pork with pickled grated turnips) is a Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression ""bujta"" comes from the verb form ""bujti"" (to kill)."